Skip to main content

Roasted Zucchini

Servings per Recipe
Nutrition Facts
Calories : 50
Fat : 3.5 g
Sodium : 80 mg
Total Carbohydrates : 3 g
Fiber : 1 g
Protein : 1 g
4 medium zucchini (about 7 inches long)
2 tablespoon vegetable oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt
Preheat oven to 400 degrees F.
Wash hands with soap and water.
Gently rub zucchini under cool running water. Dry with a clean towel.
Cut off stem. Slice zucchini in half, length-wise. Slice into half-moon discs, about 1/4-inch thick. Pat zucchini pieces with a dry, clean towel to remove excess moisture. Put in a medium bowl.
Mix oil, oregano, basil, garlic, black pepper and salt in a separate bowl with fork or wire whisk. Pour onto zucchini pieces and mix gently.
Spray a baking pan or cookie sheet with nonstick cooking spray. Place zucchini onto pan.
Bake for 15 to 20 minutes and flip zucchini pieces. Bake an additional 15 to 20 minutes or until zucchini is tender and lightly browned.